Kale and Squash Open Omelette
Kale and Squash Open Omelette

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, kale and squash open omelette. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Kale and Squash Open Omelette is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Kale and Squash Open Omelette is something which I’ve loved my entire life. They’re fine and they look fantastic.

Easy and delicious kale and sausage omelet. Perfect breakfast for a healthy start of the day. This easy and quick kale and sausage omelet is a great breakfast for the weekend or even during the week.

To get started with this particular recipe, we must prepare a few components. You can cook kale and squash open omelette using 5 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Kale and Squash Open Omelette:
  1. Make ready 1 cup kale
  2. Get 1 clove garlic
  3. Prepare 1 cup summer squash
  4. Make ready 1/4 cup reduced fat shredded mozzarella
  5. Make ready 1/2 cup egg white

Roasted butternut squash with balsamic vinegar and kale is a tasty side dish for holiday dinners; serve hot or cold. I like both kale and squash and its obviously pretty healthy. I served it with some couscous. Kale and kabocha squash pair deliciously in this healthy vegetarian galette recipe that looks as fabulous as it tastes.

Steps to make Kale and Squash Open Omelette:
  1. Put large pan on medium high, spray with nonstick cooking spray.
  2. Mince garlic. Slice summer squash into 1/4 inch slices, quarter them. Chop kale into bite size pieces, remove stem.
  3. Add garlic to pan. Add squash when garlic begins to sizzle. Add kale. Cover for 2 minutes or until squash is tender.
  4. Add egg whites and cracked pepper to taste. Cover for approximately 2 minutes or until egg whites set.
  5. Turn off burner. Sprinkle mozzarella and cover until cheese is melted. Serve immediately.

Add the squash pieces to the kale mixture and combine. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and It gives the squash a nice spice, a nice edge, a nice addition of danger, a nice level of risk. Cook the squash over high heat, using a. As the squash is baking, prep the kale by cutting the leaves off the stem and either shredding or chopping them into smaller pieces.

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